Tomatoclamsoup Recipes

CLAM WITH TOMATO AND RICE SOUP

Steps:

• In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.

TOMATO SOUP

Steps:

• Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
• Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
• Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
• Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
• Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
• Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

CLASSIC TOMATO SOUP RECIPE

Steps:

• In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

TOMATO CLAM CHOWDER

Steps:

• Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

TOMATO & CLAM SOUP

Steps:

• Heat oil in a large soup pot over medium heat.
• Lower the heat and add onion and garlic.
• Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
• Stir in basil, oregano, broth, spinach and tomatoes.
• Cook through on low 5-10 minutes, or simmered up to 1 hour.
• Add the clams and cooked pasta, heat for 3 minutes and serve.

TOMATO SOUP RECIPE

Steps:

• Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
• Then add in tomatoes and salt. Stir and cook until soft.
• Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.
• Discard the basil & bay leaf.
• Add the mushy tomato mixture along with the juices to a blender jar.
• Pour 1 cup water or stock and blend smooth.
• Place a sieve over a pot & transfer the blended tomato soup to it.
• Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.
• Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.
• Stir constantly and boil until slightly thick.
• Add sugar & more salt if desired. Simmer until it reaches a desired consistency.
• Next add herbs & pepper. Cover the soup & turn off the stove.
• Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.
• Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.
• Spread butter on the bread slices and toast them on a medium heat until crisp.
• Then cut them to bite sized pieces.

HOMEMADE TOMATO SOUP (FRESH TOMATOES)

Steps:

• Preheat oven to 450°F.
• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
• Top with parmesan cheese, croutons or a drizzle of heavy cream.

CLASSIC TOMATO SOUP

Steps:

• In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
• Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
• Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired. (Nutritional information below does not include optional garnishes.)
• Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

TOMATO SOUP CAKE

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
• In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
• Add in the eggs and mix well.
• Add in the flour, baking soda, baking powder and spices. Mix well.
• Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
• Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
• Allow the cake to cool on a wire rack before frosting.
• In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
• Add in the powdered sugar and beat until smooth.
• Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
• Sprinkle with walnuts.
• Store any leftover cake in the refrigerator in a sealed container.

EASY THREE-INGREDIENT TOMATO SOUP

Steps:

• Melt butter over medium heat in a Dutch oven or large saucepan.
• Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
• Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

CLASSIC TOMATO SOUP

Steps:

• In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
• Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
• Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 1/4 to 1/2 teaspoon).
• If you're adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.